posted by Meryl 04-11-102 9:24 PM
Apricot Glazed Chicken Breasts
1 pound skinless boneless chicken breasts
1/4 teaspoon paprika
1 teaspoon canola oil
2 cloves garlic, minced
1/3 cup low sugar Apricot Preserves
1/4 cup orange juice
1 tablespoon minced fresh cilantro
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Rinse the chicken and pat dry with paper towels. Sprinkle the chicken with the paprika.
Spray a large, unheated nonstick skillet with nonstick spray. Heat the skillet over medium-high heat. Add the chicken and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink. Transfer to a serving platter and cover to keep warm.
Add the oil to the skillet and heat over medium-high heat. Add the garlic. Cook and stir for 30 seconds. Stir in the preserves, orange juice, cilantro, nutmeg and allspice. Bring to a gentle boil. Remove from the heat and pour over the chicken.
Quantity: Makes 4 servings.
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